What is one of the basic principles of garnishing a product?

One of the basic principles of garnishing a product is to only use edible garnishes. This principle is fundamental in food service and culinary arts because garnishes should enhance the presentation and flavor of the dish without introducing any potentially harmful or inedible elements. When edible garnishes are utilized, they not only improve the visual appeal of the plate but also contribute to the overall taste experience, making the dish more enjoyable for the consumer.

In professional settings, using non-edible garnishes or over-garnishing can lead to waste and might create a confusing presentation. Additionally, opting for garnishes that lack visual appeal or are applied to non-food items would detract from the attractiveness and purpose of a food garnish, which is to elevate the dish's appearance and appetite appeal. Therefore, ensuring garnishes are both edible and aesthetically pleasing is critical in food service.